Cheese Crisp with Bacon and Jalapeño Ingredients • 1 jalapeño pepper • 1 cup sharp cheddar cheese, shredded • 2 strips cooked bacon Directions Preheat oven to 350°F. Line a rimmed baking sheet with parch- ment paper. Chop the bacon finely. Seed the jalapeño and slice into thin rings. (Tip: wear gloves when handling jalapeños.) Scoop cheese by tablespoonfuls onto the prepared baking sheet, forming 16 mounds. Gently flatten with your fingers, keeping about 1 inch apart. Place a jalapeño slice and a bit of bacon on top of each cheese mound. Bake for about 12 minutes, until very browned. Let crisps firm up on the baking sheet for 1–2 minutes, then transfer to a serving platter using a small spatula. Serve immediately with ranch or your favourite dip.
Cranberry Brie Pull-Apart Bread Ingredients • 1 round loaf sourdough bread • 4 tbsp butter • 2/3 cup pecans, chopped • 3 tbsp brown sugar • 1 (16 oz) wheel of brie, cubed • 1 cup dried cranberries Directions Preheat oven to 350°F.
Slice the bread horizontally and vertically to create 1-inch cubes, being careful not to cut all the way through the loaf. In a small bowl, combine 2 tbsp butter with pecans and brown sugar, mixing with your hands to form a crumble. Slice the remaining 2 tbsp butter thinly and tuck into the bread cuts. Place the loaf on a baking sheet. Stuff brie cubes into the bread, filling all the spaces. Add cranberries and pecan mixture. Bake for 15–20 minutes, until the brie is melted and gooey. Serve warm.
Cooking Tip: Freeze stock in cubes – it’s easy to use in small amounts.
Cooking Tip: Invest in quality baking pans – they heat evenly and reduce burning.
The Star of Any Meal is a FRESH OEGEMA TURKEY!
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BRIWOOD HOLIDAY COOKBOOK – 16 – HOMETOWN ST. THOMAS
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